UcciThe ones who said yes first.
Before we opened, a few people agreed to cook for strangers. None of them is a professional chef. All of them were already cooking too much.
Leïla "Safran"
Winter vegetable tagine
Moroccan family cooking, learned from her grandmother in Meknès. Two batches a week, never more: "beyond that it is not me cooking, it is a machine".
Marek "Dimanche"
Red lentil dal
Vegetarian for fifteen years, accountant the rest of the time. Cooks on Sunday evening for the week ahead — hence the nickname.
Sonia "Zeste"
Roast chicken & preserved lemon
Six years in restaurants before walking away. Never stopped cooking, just stopped doing it for fifty covers.
Ibrahim "Semoule"
Friday couscous
A bus driver who has always cooked. His Friday couscous goes in forty minutes; he refuses to make more.
Nothing, except a pot that is too big.
An accountant, a former chef de partie, a bus driver, a maths teacher. This is not a restaurant network in disguise: these are people who were already cooking for more than they needed.
Small batches
Two to eight portions per service. Beyond that it becomes different cooking, and they know it better than we do.
Their own pace
Once a week for some, twice a month for others. Nobody is required to publish anything.
Checked
Identity verified, allergens declared, preparation rules accepted before the first listing.
Someone is missing in your city.
No qualification, no restaurant experience, no entry requirement. If you cook well and regularly make too much, you already have what matters.